Stuffed vine leaves

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 12
Servings 50
Time 1 1/2 hours

Ingredients

  • 15
    ml
    olive oil
  • 1
    onion, finely chopped
  • 500
    g
    lean beef or lamb mince
  • 310
    ml
    uncooked rice
  • 5
    ml
    mixed spice
  • 500
    g
    fresh young vine leaves (or vine leaves in brine)
  • 2
    lean meat or marrow bones
  • 10
    ml
    salt
  • 2
    lemons, the juice
  • 5
    cloves garlic, cut into slivers
  • 2
    sprigs fresh mint
  • 15
    ml
    olive oil
 

Method

1 1/2 hours
 
STUFFING
Heat the oil in a saucepan and sauté the onion.
Remove from the stove and add the mince, rice, spice, 10 ml salt, 2 ml black pepper, and 125 ml cold water. Mix to combine.
If you are using fresh vine leaves, first soften them in boiling water and drain.
Take one leaf at a time, lay it rough side up and cut off the stalk.
Place a teaspoon of stuffing in the centre (not too much otherwise it won't roll up). Fold the top and bottom of the leaf inwards then roll up the leaf tightly.
Place the bones in a large saucepan and cover with a layer of vine leaves.
Layer the rolls, open ends down, on top of the leaves.
Sprinkle each layer with salt (omit if you are using vine leaves in brine), lemon juice and garlic and just cover with water.
Put the mint and olive oil on top of the last layer.
Press down a plate on top of the rolls and add enough water to just cover the plate.
Bring to the boil, then reduce the heat and simmer with a lid on for about 1 1/2 hours.
Add a drop more water if the liquid evaporates.
Dish our very carefully onto a platter.
Allow to cool and serve with natural yoghurt.
 

Read more on: beef  |  sauté
 

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